Gluten Free, Vegetarian option

So I’ve been wanting to try a cauliflower base for blooming ages! Its a flourless crust so it would definitely be a good option if you are looking to lose weight, reduce calorie intake, follow a paleo or whole 30 lifestyle. Seriously – it seems like the whole world and his mother have tried it except me! And if you haven’t well, now you have to too because I tried it and its sooooooo good!

I cannot praise this substitute enough! I will definitely be making more and I will also try to freeze some as I think it would be great to bake a few off to make the process as quick and easy as possible. Although this recipe does have some cheese in which isn’t paleo – I think it would work without too so I will also be trying that out for you in the very near future!
I also bought my eggs from a different bio/ organic farm this week. I try to support farmers who have happy chickens, living on a meadow, free and healthy. The eggs cost slightly more but you know that you are getting produce far better than any boxed in the supermarkets. I need to know where my food comes from, so I was super excited when I found out if you type in the number on your egg onto Die BioHennen website – you can actually see for yourself where the hens are kept! Happy hens = happy eggs = happy people !!



Cauliflower Crust:

1 medium cauliflower

1 large egg

1/2 clove of garlic

1/2 cup of parmesan

1/2 tsp Oregano

salt & pepper to your taste

Quiche Veggie Filling:

2 tbsp coconut oil (to sauté veggies)

1 Zucchini -small pieces preferably sliced and then halved again (see pic)

4 mushrooms – chopped in slices

handful of broccoli florets cut into small pieces (see pic)

1/2 red bell pepper – chopped small

1/2 onion – diced

6 eggs – however only 3 eggs with yolk and white & 3 egg whites

1/2 cup almond milk

3 tbsp parmesan grated

Ok so here goes!:

  1. Pop your cauliflower into your Vitamix or into your food processor on a pulse level until small and grainy.

  2. Microwave the cauliflower for approx 5 minutes and then leave to cool off for around 10 minutes.

  3. Fill the Cauliflower into a muslin sheet to wring and squeeze out all the water, if you don’t have one of these a fresh kitchen tea towel would do the trick too.

  4. Mix the cauliflower with the egg & parmesan and season to your taste.

  5. Grease your tin VERY well with butter or it will be difficult to get out. Then press evenly into a small tart tin all the way up the edges too, my tin was about 25- 30 cm.

  6. Bake in the oven for about 10-15 minutes at around 220 degrees C, it should look nice and golden when done!

  1. You’re half way done! So while the crust is baking sauté all the veggies in your coconut oil until they are lovely and soft, here you can also season to taste!

  2. Whisk the 3 whole eggs and 3 egg whites together with almond milk.

  3. Fill the now golden crust with all the yummy veggies, add the egg mixture, sprinkle with parmesan (less = lighter & less calories) – (I think parmesan is also like dark chocolate in the cheese world, you only need a little bit to satisfy those taste buds so don’t go crazy)

  4. Bake for around 40 minutes at 180 degrees C – it should also be golden brown when done!

Voila! Enjoy with a little bit of salad – tastes great especially hot straight out of the oven! Yummy!



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